Recipe: Sherry-Shallot Glaze for Chicken (pics)

PatioDaddio · 08-12-2012, 12:55 AM

Sherry-Shallot Glaze for Chicken

Who doesn't like barbecued chicken? I'm sure that there are a few freaks
out there, but most of us love it. Here's a fresh spin on the familiar
backyard favorite.

My girls frequently ask me what's my favorite thing to barbecue, and I
always answer, "Chicken!". After they ask me that familiar question (why
can't they remember?) I usually ponder why chicken is my favorite meat to
barbecue. The only honest answer is that I just don't know. The most
prominent reason that comes to mind is the years of my youth when I used
to hang out at the grill with my maternal grandfather as he grilled chicken
that I can taste in my mind to this day.

This is a recipe that I found scrawled on a piece of paper from probably 15
years ago. Back then I wrote very few recipes, so it was almost a quasi-
nostalgic thing when I found it. Of course I couldn't leave well enough alone.
I simply couldn't resist the urge to tweak it.

As I put this sauce together I thought that it's almost a French version of
a typical American barbecue sauce. It has many of the familiar base
ingredients, but it brings a new twist to the table. My girls gave it great
reviews, and I think you'll dig it.

Here's what I came up with using my inspirational blast from the past.

Ingredients
1 Tbsp Extra virgin olive oil
1/3 cup Minced shallots
1/4 tsp Black pepper, ground fresh
1/2 tsp Garlic salt
3/4 cup Dry sherry
1/3 cup White wine vinegar
1 Tbsp Dijon mustard (I used Grey Poupon)
1 Tbsp Tomato paste
1/4 cup Honey
1 1/2 Tbsp Thyme leaves, rough chopped
2 Tbsp Butter, unsalted

Method
Heat the olive oil in a medium sauce pan over medium heat until it just
starts to shimmer.

Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring
occasionally.

Add the sherry and vinegar to the pan. Increase the heat to medium-high
and cook 5 minutes.

Whisk the mustard, tomato paste and honey into the pan. Reduce the heat
to medium and cook another 5 minutes, stirring occasionally.

Remove the pan from the heat, stir in the butter and thyme, and let cool.

Drizzle or brush on your favorite grilled or barbecued chicken just prior to
serving.

Makes about 1 cup (enough for one whole chicken)

-----
John

buccaneer · 08-12-2012, 02:41 AM

Love this recipe and will be making it!!

BobM · 08-12-2012, 03:36 AM

Nice chicken!

GL-BBQ · 08-12-2012, 06:33 AM

Looks good

Brian in Maine · 08-12-2012, 06:39 AM

Thanks John!

Garyclaw · 08-12-2012, 06:55 AM

That suace sounds great John. Thanks!!

PatioDaddio · 08-12-2012, 01:31 PM

Thanks, guys!

John

billham · 08-12-2012, 01:40 PM

Great color and looks great can't wait to try it!

Big George's BBQ · 08-12-2012, 02:17 PM

That sounds really good John Thanks

08-12-2012, 12:55 AM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Recipe: Sherry-Shallot Glaze for Chicken (pics) Sherry-Shallot Glaze for Chicken Who doesn't like barbecued chicken? I'm sure that there are a few freaks out there, but most of us love it. Here's a fresh spin on the familiar backyard favorite. My girls frequently ask me what's my favorite thing to barbecue, and I always answer, "Chicken!". After they ask me that familiar question (why can't they remember?) I usually ponder why chicken is my favorite meat to barbecue. The only honest answer is that I just don't know. The most prominent reason that comes to mind is the years of my youth when I used to hang out at the grill with my maternal grandfather as he grilled chicken that I can taste in my mind to this day. This is a recipe that I found scrawled on a piece of paper from probably 15 years ago. Back then I wrote very few recipes, so it was almost a quasi- nostalgic thing when I found it. Of course I couldn't leave well enough alone. I simply couldn't resist the urge to tweak it. As I put this sauce together I thought that it's almost a French version of a typical American barbecue sauce. It has many of the familiar base ingredients, but it brings a new twist to the table. My girls gave it great reviews, and I think you'll dig it. Here's what I came up with using my inspirational blast from the past. Ingredients 1 Tbsp Extra virgin olive oil 1/3 cup Minced shallots 1/4 tsp Black pepper, ground fresh 1/2 tsp Garlic salt 3/4 cup Dry sherry 1/3 cup White wine vinegar 1 Tbsp Dijon mustard (I used Grey Poupon) 1 Tbsp Tomato paste 1/4 cup Honey 1 1/2 Tbsp Thyme leaves, rough chopped 2 Tbsp Butter, unsalted Method Heat the olive oil in a medium sauce pan over medium heat until it just starts to shimmer. Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring occasionally. Add the sherry and vinegar to the pan. Increase the heat to medium-high and cook 5 minutes. Whisk the mustard, tomato paste and honey into the pan. Reduce the heat to medium and cook another 5 minutes, stirring occasionally. Remove the pan from the heat, stir in the butter and thyme, and let cool. Drizzle or brush on your favorite grilled or barbecued chicken just prior to serving. Makes about 1 cup (enough for one whole chicken) ----- John Last edited by PatioDaddio; 08-12-2012 at 02:46 AM..

08-12-2012, 02:41 AM	#2
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Love this recipe and will be making it!! __________________ Hold my dang beer...

08-12-2012, 03:36 AM	#3
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Nice chicken! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

08-12-2012, 06:39 AM	#5
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	Thanks John! __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

08-12-2012, 06:55 AM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	That suace sounds great John. Thanks!! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-12-2012, 06:33 AM	#4
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	Looks good

08-12-2012, 01:31 PM	#7
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Thanks, guys! John

08-12-2012, 01:40 PM	#8
billham Knows what a fatty is. Join Date: 04-27-12 Location: Narragansett, Rhode Island	Great color and looks great can't wait to try it! __________________ Never put a wishbone where a backbone should be! -Unknown

08-12-2012, 02:17 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That sounds really good John Thanks